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Zucchini Pancakes

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If you have fresh herbs handy—cilantro, basil, or mint— stir some into the batter. They add a wonderful flavor to the finished dish.

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Zucchini Pancakes

Kitchen Gear

Box grater
Colander
Large bowl
Measuring spoons
Measuring cup
Sharp knife (adult needed)
Cutting board
Large skillet
Tablespoon
Spatula

Ingredients

3 cups shredded zucchini (about 2 medium-sized zucchini)
1 teaspoon salt
2 large eggs, lightly beaten
2⁄3 cups whole-wheat flour
3⁄4 cups crumbled feta cheese
4 scallions, greens and whites, chopped
1 tablespoon olive or vegetable oil

Serves: 4

Instructions

Put the shredded zucchini in the colander and sprinkle with the salt. Set the colander in the bowl.
Using your hand, press down on the zucchini so that as much liquid as possible drains out into the bowl. Stir the zucchini and repeat. Throw away the liquid.
Put the zucchini in the bowl and add the eggs, flour, cheese, and scallions. Mix well.
Put the skillet on the stove and turn the heat to medium. When the skillet is hot (flick some water on—it should dance and evaporate immediately), add the oil.
Using the tablespoon, scoop blobs of the zucchini mixture from the bowl and spread it into a round, flat nest on the skillet: it should make a circle that's about 2 inches wide and 1/4 inch thick. Repeat to fill the skillet.
Cook until the bottoms are deeply golden, about 5 minutes, then turn the pancakes over and cook 5 more minutes. Repeat with the remaining mixture.

Notes

Top this: Serve with plain yogurt.